Adana Kebabı — Spiced Minced Lamb Kebab

Ingredients

• 700g lamb mince (20% fat)
• 1 small onion, grated and squeezed dry
• 2 red peppers, finely chopped (or 2 tbsp Turkish red pepper paste, biber salçası)
• 3 cloves garlic, crushed
• 2 tsp pul biber (Turkish chilli flakes)
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 4 flat metal skewers
• To serve: flatbreads, sliced red onion with sumac, grilled tomatoes and peppers, chopped parsley

Method

1. Knead the lamb, onion, peppers, garlic, pul biber, paprika, cumin, salt and pepper together very well for 5 minutes until sticky and paste-like. Cover and chill for at least 30 minutes.

2. Heat a barbecue or grill to high. Wet your hands and divide the mixture into 4. Press each piece around a flat skewer into a long, thin sausage shape about 2cm thick, pinching ridges along it with your fingers.

3. Grill for 4 to 5 minutes per side until nicely charred and cooked through.

4. Serve straight from the skewers on flatbread, with the onion and sumac salad, grilled vegetables and parsley.